Five-day Course in Ladysmith, British Colombia, Canada, June 2019

24th June 2019 - 28th June 2019
CA$2,490 (CA$600 Deposit)
Places Available
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You will be making sourdough breads, breads using both sourdough leaven plus commercial yeast, as well as fully yeasted breads. Some of the sourdough breads you will making are Hakan’s Sourdough: King of Bread (100% hydration leaven), Artisan Bread School’s original sourdough bread (56.3% hydration leaven), New York-style Jewish Rye Sourdough (100% hydration rye leaven), Semolina Sourdough (100% hydration leaven) and Bagel (100% hydration leaven) focaccia (100% hydration leaven), ciabatta & grissini. Breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

The course will include:

  • Creating your own sourdough leaven and maintaining it
  • Working with sourdough leavens, fresh yeast & an overnight sponge
  • Fermentation, mixing, kneading, folding, shaping a loaf, proofing & retarding
  • Temperature and humidity control
  • Baking in a wood-fired oven, gas and electric ovens
  • Using different flours (we will be using Italian, American and Canadian)

The fee for the 5-day course with Carl Shavitz at Seraphina’s Oven includes tuition, extensive course recipes & notes, all ingredients, 2 bannetons, 2 dough scrapers, a knife to slash the dough, a digital thermometer, an embroidered Artisan Bread School apron, & lunch for 5 days. You also take home the sourdough leaven you will have created, as well as any other leavens we will have been working with.

We will be baking in an Allan Scott design wood-fired oven as well as a conventional convection oven.

Participants will receive a certificate to confirm that they have successfully completed the Artisan Bread School five-day course.

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